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How Fish Quality Is Maintained

Proper fish handling has a significant impact on quality. Maintaining an unbroken cold chain from catch to table preserves fresh fish for an average of 10 days following catch or slaughter time.

When buying seafood from Norway you should be able to request information about the species, the catchment area and the production method. But also, information about whether the fish is farmed or wild catch, and if it comes from fresh or seawater. The catch or slaughter date should also be available. This information helps you pick for optimum quality when at the fish counter. For more information about the fish species that are available from Norway visit our fish dictionary.

Fish that are fresh and have been handled correctly look, smell and taste better. To deliver these benefits, Norwegian producers follow strict quality control procedures. Here are some elements that are important for good quality, each of which is designed to maintain the highest levels of quality from the catch to the fish counter:

The initial sorting of fish ensures that the best fish is exported. Thereafter, physical handling is kept to a minimum and an unbroken cold chain preserves the catch from packing to storage and finally, to the fish counter. This is a key factor making seafood safe to eat, and maintaining a high quality.

Further sorting occurs when the fish is delivered to the fish counter, and a cold counter ensures the quality until it’s purchased.

When buying fresh fish you can consider the quality by its consistency, smell and glossiness - all elements that should be kept with proper handling the whole journey.

Another, often overlooked factor that will keep your fish in the best condition for as long as possible, is to buy your seafood at the end of your shopping trip. This keeps to a minimum the time your fish spends outside a refrigerator or freezer.

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